Tominokoji Yamagishi ( Delivery )

The chef of Nijo Yamagishi (Hiroshi Yokoi) has put his heart and soul into creating a product that is filled with the selfish desires of the owner of Tomikoji Yamagishi (Takahiro Yamagishi) to eat this and that.
The head chef of Nijo Yamagishi (Hiroshi Yokoi) has put all of his effort into creating the product.

This time, it is the autumn season.
One pot dish of sea bream and autumn vegetables
2) Rice cooked in a pot
3) Three layers of sake snacks.

As the name suggests, you can enjoy a kaiseki course from appetizers to sweets at home.
Eating out is good, but spending time with family and friends at home can be a better time filled with smiles...

Since everything is handmade, the number of units is limited to five per day and will end as soon as they are sold out.

Sales Period] Until the end of November
Quantity] 2 servings
Consume on the day you receive the product.
Storage] Refrigerated at 10℃ or below.
Ingredients
Rice, sweet sea bream, radish, small turnip, shimeji mushroom, yuba, carrot, shiitake mushroom, chrysanthemum, leek, mibuna, vinegared radish, yuzu, salted ponzu (plum, sake, shiitake mushroom, kombu, vinegared radish, yuzu, salt, mirin/glycine, succinic acid), soup stock (mackerel flake, bonito flake, tuna flake, kombu, Urume sardine, eel, soy sauce, fermented seasoning, processed starch) Sake, mirin, soy sauce, sugar
egg, ayu fish, pumpkin fu, mana bonito, chestnut, baby potato, duck, eel, tiger prawn, sweet potato, sea bream, abalone, chrysanthemum greens, mullet roe, salmon roe, radish, carrot, myoga, kinusaya, smoked salmon, matsutake mushroom, turnip, green pepper, burdock, vinegared tachi, ginkgo, chrysanthemum flower, red miso, sansho, soup stock (bonito flakes, kombu), sake, mirin, soy sauce, sugar, vinegar, white small prawn, salt Salt, gelling agent, white adzuki beans, kudzu, brown sugar, bancha, trehalose, rice flour special

Allergens] Soybeans, wheat, mackerel, eggs, prawns, abalone, salmon roe

Hamo (Japanese conger eel) and matsutake mushrooms, which come into season in autumn, are the perfect seasonal combination.
I combined them with carefully selected Japanese beef to create a red and white hot pot.
I hope you will have a relaxing time at home with Yamagishi's nabe.
It is packed with carefully selected ingredients that are more than worth the price.

The hamo hamo is 800 grams (for one hamo), freshly boned and boiled by our craftsmen.
There are 400 grams of matsutake mushrooms (equivalent to 5 large ones) and 300 grams of carefully selected Japanese black beef.
And this time, you will receive two liters of Yamagishi's signature soup stock instead of the usual one liter.

Enjoy this luxurious early autumn hot pot at home.

Amount] 2 to 3 servings
Expiration Date] Serve on the day of delivery.
Storage] Must be refrigerated below 10℃.
Ingredients] Beef, Hamo (Japanese conger eel), Matsutake mushroom, Yellow chives, Chrysanthemum greens, Sudachi (Japanese radish), Somen (sesame oil, salt, wheat), Dashi (soup stock) (dried bonito flakes, kombu seaweed), Sake, Mirin, Soy sauce, Sugar
Allergens] Beef, matsutake mushroom, soybean, wheat

Expiration date] Please consume on the day of delivery.
Storage] Requires refrigeration (below 10 degrees)
Ingredients] Hamo, matsutake mushrooms, kujo leek, fried tofu, somen noodles, soup stock, seven vinegars.
Allergens] Egg, wheat, soybeans, sesame beans

How to serve

Put the dashi in a pot with the dashi packet and heat it.
　　When it comes to a boil, reduce the heat to low and let it simmer for a moment.
　　After about 2 minutes, remove the dashi packet and squeeze well.
　　
　　At the same time, boil the water in the pot used to boil the noodles to make it easier to serve.
　　
Put the somen in the pot of boiling water and boil for 3 minutes.
　　After 3 minutes, put them in a colander and rinse them with water to remove the slime from the surface.
　　Rinse with water to remove any slime.
　　Add the hamo, matsutake mushrooms, green onions and fried tofu to the dashi pot.
　　Turn the heat down to a low simmer so that a few bubbles rise.

Drain the water from the noodles and place them in a bowl.
　　If the noodles are not drained well, the flavor will be diluted.
　　　If the noodles are not well drained, the flavor will become thin.

Pour the soup stock and other ingredients over the noodles and serve.
　　Pour the special eight-flavored spice over the noodles as needed to change the flavor.

Hamo (Japanese conger eel) which is left over from summer, Matsutake (matsutake mushroom) which is in full bloom in autumn and Ginkgo (ginkgo nut) which is sprinkled on top.
This is the only time you can enjoy this changing season to the full.

[Contents] 3 servings
[Expiry date] Serve within 3 days.
[Storage] Must be refrigerated (below 10°C)
[Ingredients] Rice, Hamo (Japanese conger eel), Matsutake mushroom, Shimeji mushroom, Maitake mushroom, Yuzu (Japanese citron), Ginkgo nut, Mitsuba (Japanese parsley).
Miso, salt, sake, soup stock (mackerel flakes, sea salt, sea sardine, horse mackerel, kelp, dried bonito flakes, tuna flakes, soy sauce, etc.)

＜Method of serving＞

1.Put washed rice with and Dashi(soup stock) into the kettle. Squeeze the Dashi(soup stock) packets well and remove them.
　　
2.Arrange the Shimeji mushrooms, Maitake mushrooms and Ginkgo nuts on top of the rice and cook.　

3.Add the mitsuba(Japanese parsley), chopped yuzu(Japanese citron), hamo (Japanese conger eel) and matsutake mushrooms and stir to blend the flavours.

4.Steam for about 3 minutes and serve.